The Great Australian Bake Off

Get a taste of the tropics with orange, pineapple and passionfruit sponge.


  • Orange sponge

  • 100g plain flour

  • ¼ tsp baking powder

  • 4 eggs

  • ½ cup caster sugar

  • 50g unsalted butter, melted

  • 1 orange zest

  • 1/4 cup orange juice

  • Pineapple sponge

  • 120g frozen pineapple

  • 100g plain flour

  • ¼ tsp baking powder

  • 4 eggs

  • ½ cup caster sugar

  • 50g unsalted butter, melted

  • Passionfruit curd

  • 125g chilled butter, chopped

  • 150g caster sugar

  • 3/4 cup fresh passionfruit pulp

  • 4 egg yolks

  • Mascarpone cream

  • 4 egg yolks

  • 1/2 cup caster sugar

  • 500g mascarpone

  • 2 orange zest


  • For the sponge:

  • 1.

    Preheat oven to 180°C. Sift flour and baking powder three times and set aside.

  • 2.

    Beat the eggs and sugar in a stand mixer and beat for 8-10 minutes, until pale and triple in volume.

  • 3.

    Sift in half the flour mixture over the egg mixture and gently fold through. Repeat with the remaining flour then add the butter and fold through. Divided mixture evenly between 2 greased 8-inch round cake tins lined with non-stick baking paper and bake for 20 minutes. Remove from pan and cool on wire rack with paper on it.

  • For the passionfruit curd:

  • 1.

    Combine the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens, place in freezer for 30 minutes to chill.

  • For the mascarpone cream:

  • 1.

    Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add the mascarpone and use a metal spoon to gently fold until just combined.

  • Assemble and serve.:

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 309kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 34g
  • Sugar 27g
  • Sodium 130mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department

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